Hydration Calculation Question
Hi all! Hoping to get some help with hydration calculations. I've been working on a sourdough pizza dough recipe for a high heat oven. Results have been a bit inconsistent, so have a few questions:
- The recipe I started from called for 00 flour, but I've switched to a high gluten flour (PFM Power High Gluten). Do I need to consider adding more water? If so, how do I calculate water content for different flours?
- I have an all-purpose flour sourdough starter and whole wheat sourdough starter. Both are healthy and and fed/mixed 1:1:1. I've read that I need to consider 50% of the starter for the flour and water content - is this true and, if so, is there a difference between AP and WW?
For reference, I just tried this recipe below and I needed to keep adding flour at the end to get it right. If you do the math, it should be ~62%
573g high gluten
68g durum/extra fancy
101 whole wheat sourdough starter